i have been dealing with a lot of phyllo dough lately. i was doing a programe about all kinds of strudel - from sweet to savoury and just couldnt stop!
there was the one with rucola, taleggio cheese and some fried mushrooms, the topfenstrudel (austrian quark strudel) with dried apricots that almost blew up in my oven, the apple strudel with hazelnuts, thyme and gruyere cheese... and last but not least the potato strudel with sage and ham.
a yummy little number that makes a wonderful lunch if you serve it with a fresh garden salad. easy and quite quick to make if you use ready made phyllo pastry (available in turkish speciality shops or ask your baker). if you want to make your own strudel dough, check out this recipe or simply use puff pastry.
RECIPE
120g phyllo pastry or homemade strudel dough
200g potatoes, peeled and thinly sliced
70g mozzarella (or grated gruyere or fontina cheese)
1 garlic, finely diced
2 tablespoons olive oil
a hand full of sage, finely diced
salt and pepper
3 slices of ham
some more olive oil to brush
heat the oven to 200 c°
mix potatoes, mozzarella, garlic, sage and oil in a bowl. season with salt and pepper.
place a clean kitchen towell on your work surface and dust with some water, then arrange your phyllo pastry onto it (make sure you get 2 layers!) and brush with some olive oil.
spread filling & ham onto pastry and roll up your strudel (make sure the edges are neatly tucked in or you filling will end up in your oven).
brush with some olive oil and bake in the middle of the oven for about 30 minutes until golden and crisp. - serve while still hot.
I commend you for even having the ability to work with phyllo dough - I'm so intimidated by it! :0)
ReplyDeletehi veggiegirl. dont be intimidated. it's easy peasy, give it a try.
ReplyDeleteI don't have access to ready-made phyllo pastry, and I was hoping you could clarify what kind of pre-packaged puff pastry I should use. Should I be using the doughy Pillsbury puff pastry or the puff pastry that's super thin and can be separated into individual sheets (the kind you layer with butter in between)?
ReplyDeleteFirst of all, I first read your title as "have you been stupid lately?" I'm sure that says a lot about my subconscious...
ReplyDeleteSecondly, this strudel looks so good. I'm not so much in a sweet mood right now so this savoury filling does the trick.
j
good morning! Thanks so much for the recipe! I don't use phillo a lot cause I'm not so good in handle it so I break it several times :-P but I'll try again just to taste this delicious strudel!
ReplyDeleteA big hug
Silvia
Hiya! This looks amazing! I would have never thought up such a combo for phylo pastry, but I can only imagine that it tastes divine!
ReplyDeleteI agree with veggiegirl..its kind of not easy to do phyllo dough..one tends to get intimidated..but I won't give up...haha and this is a nice recipe using phyllo dough. Thanks for the recipe :)
ReplyDeleteMmm, that is absolutely great!
ReplyDeletewhat a fantastic marriage of flavours and ingredients. i'm too lazy to ever make pastry but when i find the spirit to do it, this will be the first thing i'll make. ;) cheers x
ReplyDeleteAll I can say is thank god for store bought phyllo dough, because I think it would be a real pain to make. Nice recipe!
ReplyDeleteas a matter of fact, i have NOT been streudeled lately, much to my chagrin.
ReplyDeletei can't imagine making my own phyllo, so i guess i'm going with store-bought. at the risk of sounding like the biggest phillistine ever, this looks like a delicious gourmet hot pocket.
Love the idea of a savory streudel! I bet this would be great with a bit of whole grained mustard.
ReplyDeleteMmmm, delicious! Did you use store-bought phyllo or homemade dough for this one?
ReplyDeleteThat looks soooo good!
ReplyDeleteI know you say to serve hot - but I keep thinking how perfect it looks for a picnic...
If I try, I'll let you know how it is room temp..
Wow, this looks so delicious! I'm hungry now and it's hours til supper time. Thanks for the great share.
ReplyDeleteHi there - it seems easy enough to make. However, like *Jen* said, would you please explain about the pastry, esp. 2 layers part?
ReplyDeletehi windy and everyone else who wrote. simply use store bought phyllo pastry, if super thin, use two layers (spread one out, then butter, then cover with 2nd layer). you need at least 2 (you can use up to 4-5 layers) to give your filling enough support.
ReplyDeleteif you are not into the phyllo-thing, simply use one layer of puff pastry. works too. enjoy!
hi windy and everyone else who wrote. simply use store bought phyllo pastry, if super thin, use two layers (spread one out, then butter, then cover with 2nd layer). you need at least 2 (you can use up to 4-5 layers) to give your filling enough support.
ReplyDeleteif you are not into the phyllo-thing, simply use one layer of puff pastry. works too. enjoy!
hi, myriam - i'm in switzerland too and wanted to ask: where do you get your phyllo pastry? is it available in migros or coop (can't find it there myself) under a different name? thanks. (i live in geneva, btw)
ReplyDelete